The easiest food item to keep for make-it-fast meals

Posted on May 3, 2010


Ah beets, the often forgotten superfood….or more likely…the ‘ew, beets, I think I’ll forget them’ food. These little buggers can make you look like a super chef in 10 minutes or less (scroll down to see how to do this), and provide a myriad of health benefits.

Here are just a few: They can help in normalizing blood pressure, they help to keep the elasticity of arteries, their iron content is of the finest quality which makes it a powerful cleanser and builder of blood, and thus why they are very effective in treating many ailments caused by toxic environment and surrounding.

Beets are recommended for pregnant women because they contain folic acid that can help lower the risk of spina bifida and other neural tube defects in newborn infants. Beet juice helps stimulate the function of liver cells and protect the liver and bile ducts & beet juice is highly alkaline which makes it effective in the treatment of acidosis.

I recommend that you do NOT buy regular beets from the store, but instead, plan to only by organic beets. The reason? The beet crop is one of the most genetically modified in our country; they are actually created in a lab to grow and produce their own herbicide/pesticides from within. This means you CANNOT wash them off, and you will eat the harmful chemicals. Now that you know this, onto looking like a super chef!

Buy your beets. Clip off the stalks & scrub the beets well. Place them on a piece of foil that is big enough to wrap around & cover the beets. Put them in an oven that is preheating to 300. Leave them. For at least an hour. Go do other stuff. Come back at 1 hour & stick a fork/knife in them. If it’s difficult to stick them, they’re not done. Leave them some more. Check again in 15 mins. They shouldn’t be mushy and falling apart when you stick them, but not so firm you break your knife sticking it in. Between 1 hour 15 mins – 1 hour 3 mins, they should be done. Take them out, leave them wrapped in foil on the counter. Plan to put them into a container to go in the fridge within 2 hours, but if you want to serve them that day, do this next part after they’ve cooled.

Are they cool? Great, take one out, put it on a plate or your cutting board. Using a peeler, peel off the skins (they may be tender enough to just peel right out of your fingers as you hold the beet). Either use them or put back into the container for future use.

What do I do now to be a super chef? When you need to throw together a fabulous salad that is super simple to go with a super fast dinner, take out 1 beet per 2 people (if they are large), slice it or cut it into wedges. Saute some kale or spinach until just wilted. Add the beets so they warm slightly. Pull a little Chevrie or Feta out of the fridge & sprinkle on top. And congratulate yourself because you look like a super chef in seriously no time at all. The beets last a week once cooked, so bring one to work and you can take a blah-salad to new levels, keep them ready at home for that last minute supper that you’ll actually make taste awesome. It’s really a perfect little bundle of healthy goodness!

Posted in: nutrition, recipes